Mango Mojo Grilled Flounder
Ingredients
- 8 each Ripe Fresh Mangos, peeled, pitted, diced
- 1/4 cup Orange Juice (fresh preferred, or high pulp)
- 1/2 cup Extra-virgin Olive Oil
- 1 tsp Ground Cumin
- 25 5-ounce Fillet of Flounder, skin off
- 25 orders Cooked Black Beans (usually made with fatback and citrus juice)
- Salt and Pepper (as needed)
- 2 cup Water
- 1/2 cup Fresh Lime Juice
- 3 tbsp Fresh Minced Garlic
- 2 tsp Dried Oregano
- 25 orders Steamed White or Saffron Rice
- 25 each Lime Wedges
- Fresh Cilantro, chopped (as needed)
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Instructions
- In a blender, add three-fourths of the diced mango and the water. Blend well to make mango juice.
- Add the orange and lime juices, oil, garlic, cumin, and oregano. Blend well to combine.
- In a hotel pan, pour the marinade over the fish but only enough to coat. Let sit for about 15 minutes.
- Remove the fish from the marinade, season with salt and pepper.
- On a very hot grill, cook fish until it reaches about 143 degrees F internal. Glaze the fish with the marinade while grilling to help it caramelize.
- Serve each fillet with an order of rice and beans and perhaps some tostones. Garnish the fish with some of the remaining diced mango, lime wedges, and fresh chopped cilantro. This is a light lunch or dinner dish.
Categories: Lunch & Dinner